Sun Huat Kee @ Bangsar

The gravy was tasty and full of flavour and best of all, not too salty. Standard ingredients like the taufoo pok, steamed chicken and cockles added generously.

The "Yong To Fu" comes in many variety such as fish paste stuffed brinjals, chillies, lady fingers, beancurd skin, tofu, and also deep fried "Sui Kow". The texture of the fish paste is fresh, full flavoured, smooth and tasty.